Brussels sprouts get a bad rap, but they can be delicious when made roasted until crispy. Here's the ideal temperature to cook them at to achieve that.

Brussels! We're back with the Attaché "Classic" format for this one. Brussels, an unappreciated city on so many levels, this ...

For a city closely associated with beige foodstuffs, Brussels packs a surprising culinary punch. Due respect should certainly be given to the holy trinity of frites, beer and waffles – but there’s so ...

Add salt and pepper to taste. Cook on each side for about 5 minutes or until golden brown. Fresh Brussels sprouts are sold in two forms: attached to the stem and off of the stem. Attached to the Stem: ...

Clean the Brussels sprouts and trim off the ends of the stems. Next, peel off the outer leaves until you get to the lighter leaves in the middle. (The dark outer ones are your base for the salad ...

Brussels sprouts should have tight compact heads and no sign of wilting; the stalks should look moist and freshly cut. Contrary to popular opinion, Brussels sprouts do not benefit from having a ...

For decades, Brussels sprouts battled a bad reputation, probably the result of being steamed or boiled to an army-green death. But the ways they’re being cooked now would make any vegetable ...

Brussels sprouts should have tight compact heads and no sign of wilting; the stalks should look moist and freshly cut. Contrary to popular opinion, Brussels sprouts do not benefit from having a ...

We've seen brussels sprouts prepared every which way—roasted, shredded, sautéed, boiled, even grilled. Chef Tiffany Faison of Boston's Sweet Cheeks likes to take a simpler approach when it ...